Pork Loin Katsudon Rice Bowl

Pork Loin Katsudon Rice Bowl

Serve this rice bowl at the comfort of your home.

Ingredients: 2 servings

Pork loin
2 slices
[A] Soy sauce
2 tablespoons
[A] Mirin
1/2 tablespoon
[A] Sugar
1 tabelspoon
Dashi stock
100 ml
Egg (to coat the cutlets)
Flour (to coat the cutlets)
enough to coat the pork
Panko (to coat the cutlets)
enough to coat the pork
a little
Black peppers
a little
Eggs (medium)
Cooked white rice
2 servings' worth


1. Slice the onions.
2. Mix the [A] ingredients. Prepare dashi stock with kombu and bonito by referring to Recipe ID: 1932383.
3. Make the sauce by boiling dashi stock and [A] ingredients in a pot.
4. Remove the sinew from the pork and flatten by pounding. Season with salt and pepper.
5. Coat the pork in the order of flour, egg and panko.
6. Fry in oil at 360°F/180°C. When the noise of frying oil changes, remove from the oil. Don't overcook the meat.
7. Slice the pork into 6.
8. Make individual serving at a time. Boil half of the sauce from Step 3 and half the onions into a small pan over medium heat.
9. Place the pork into the pan and pour in 2 beaten eggs. Cover with a lid and cook for 20-30 seconds, then turn off the heat.
10. Top the eggy meat on a bowl of rice. Repeat Step 8-9 to make the sauce and pour as much as you prefer.

Story Behind this Recipe

I recreated my favorite rice bowl often served at a restaurant at the comfort of my home.